ISO info on Kasumi Knifes
I was wondering if anyone's used or heard testimony from people who used the Kasumi Chef knives. I am seriously considering getting one and I was curious as to how they compare compared to other Japanese knifes, both those forged in a similar style or more mass-produced commercial varieties (like Global).
Are you talking about the damascus decorated ones? If so they are vg10 which is a good and super hard steel. I thought about getting one but decided I did not want to transition to the round handle. It is also, I think, slightly offset. I went with the Ryusen model which uses the same core steel but has a western handle. (same knife as the popular hattori hd) Pricing is about the same.